Shami Kabab

Ingredients

• 300-400gm chicken breast
• 1/3 cupchana daal
• 1 tspred chilli powder
• 1-2 whole red chillies (kashmiri if possible)
• 1” ginger piece
• 5 clovesgarlic
• 1tsp cumin powder
• Whole garam masalas (1 cardamom 2 cloves 1 small piece cinnamon, 1 bay leaf)
• 2eggs (1 egg for the mixture 1 for coating)
• Corriander leaves finely chopped
• Mint leaves finely chopped
• 1green chilly finely chopped
• 1/2onion finely chopped

Instructions

1. 1

   Soak the chana daal for 3-4 hours.

2. 2

   Add chicken, drained chana daal, ginger, garlic, whole red chillies, whole garam masala, salt.

3. 3

   Add water to cover the chicken and let it boil. Partially cover and cook till the chicken and daal are cooked. Remove the cover and cook till the water has completely dried up. It is very important to ensure that all the water has dried up else the kababs won’t hold shape.

4. 4

   Cool completely and remove the large whole spices like bay leaf.

5. 5

   Grind to a crumbly texture.

6. 6

   Add the finely chopped onions, coriander leaves, mint leaves, green chillies, salt. Do a taste test at this point and adjust any salt or spices

7. 7

   Add one beaten a little at a time and mix just till this forms a ball. Do not add all the egg but just until it comes together as a ball.

8. 8

   You can store this mixture in the fridge or make the kababs immediately.

9. 9

   To fry:

10. 10

    Beat an egg and 1 tablespoon of water, a pinch of salt.

11. 11

    Take a little bit of the mixture, form a ball and flatten it in your palms.

12. 12

    Dip it in the egg mixture to coat completely and shallow fry in hot oil

13. 13

    Serve with coriander chutney